The Kaiserschmarrn, literally the Emperor’s sweet omelette, is a typical Austrian dessert.
Its origin comes directly from the noble kitchens of Emperor Franz Joseph I of Austria. According to tradition, the Emperor was fond of this dessert, which was, however, the lucky result of a mistake in the kitchen. The court cook, trying to save the crêpes he had ruined during preparation, cut it into pieces and sprinkled it with powdered sugar, serving it accompanied by red fruit jam. The emperor was delighted, so the revisited crêpes was immediately included in the court menu.
If you go on vacation in South Tyrol, you will find it in all the restaurants, and you will surely have had the opportunity to taste it. It is really easy to make at home, and it will feel like you are still on vacation on the wonderful alpine peaks.
Here are some recipes to complete a Tyrolean lunch or dinner:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Austrian
- Seasonality: All seasons
- Energy 256.91 (Kcal)
- Carbohydrates 37.32 (g) of which sugars 22.78 (g)
- Proteins 8.13 (g)
- Fat 8.91 (g) of which saturated 4.97 (g)of which unsaturated 3.96 (g)
- Fibers 0.65 (g)
- Sodium 159.36 (mg)
Indicative values for a portion of 3 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Kaiserschmarrn
- 1/2 cup all-purpose flour
- 7 tbsps milk
- 2 tbsps sugar
- 3 eggs
- 1 pinch salt
- as needed butter
- as needed powdered sugar
- as needed blueberry jam
Tools
- Crepe Pan
- Electric Whisk
Preparation of the Kaiserschmarrn
Separate the yolks from the whites. Add a pinch of salt to the whites and beat them until stiff peaks form with the help of an electric whisk.
In another bowl, mix the yolks with the sugar then add the sifted flour and milk gradually. Mix again until you get a smooth and lump-free mixture.
Gently fold the beaten egg whites into the flour and egg mixture with a top-to-bottom motion to prevent deflating.
Heat the pan and add a knob of butter, greasing it well.
Pour the mixture into the pan and, without stirring or shaking, cook on medium heat for 5-6 minutes.
Cut the Kaiserschmarrn into four parts, turn them over, and cook on the other side.
Let it cook for another 5 minutes.
Let it cool and then cut into pieces. Sprinkle with powdered sugar and serve accompanied with blueberry jam.
Kaiserschmarrn is delicious just after being made when it’s soft. However, if there are leftovers, you can store it in the fridge in an airtight container for up to 2 days. Reheat it gently in a non-stick pan or in the oven at low temperature to preserve its softness and flavor, for a few minutes.
